Texture characteristics, protein solubility, and sulfhydryl group/disulfide bond contents of heat-induced gels of whey protein isolate
- 1 September 1988
- journal article
- research article
- Published by American Chemical Society (ACS) in Journal of Agricultural and Food Chemistry
- Vol. 36 (5) , 1018-1025
- https://doi.org/10.1021/jf00083a029
Abstract
No abstract availableThis publication has 7 references indexed in Scilit:
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